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Gingered Shrimp Ceviche Over Japanese Barley
Yield: 1 servings
Ingredients and directions for this recipe
1 pk Wooden skewers; (6 to 8
-inches)
20 md Shrimp peeled; deveined and
; headed, up to 24
4 Limes; Juice of
4 Lemons; Juice of
1/3 c Orange juice
3 tb Chopped garlic
1 2 inch piece fresh ginger
-grated and any
; juice reserved
1 ts Red pepper flakes; (more or
-less for
; your desired heat),
; up to 2
1/4 c Tequila
10 oz Japanese barley; (if not
-available
; can use regular
; pearl), up to 12
1/2 c Scallions sliced thin and
-cut on a bias
3 tb Soy sauce
3 tb Mirin
2 tb Sesame oil
Salt and pepper
CHILI OIL
1 pt Or 16 ounces peanut oil
2 1/2 ts Red pepper flakes; up to 3
1 tb Chopped garlic
3 tb Soy sauce
4 tb Worcestershire sauce
3 tb Rice wine vinegar
1 ts Granulated sugar; up to 2
1 Cucumbers cleaned and peeled
-for garnish; up to 2
Skewer shrimp by piercing tail first then through head area. Place in a
shallow baking dish or pan.
Combine juices, garlic, ginger, red pepper flakes and tequila and pour
mixture over shrimp laying flat in a baking dish. Cover and allow to cure
overnight. Finished product will look white, not translucent, and firm.
In salted water cook barley according to directions on bag. Cook through
and strain and then rinse with cold water. Place in a bowl and add
scallions, soy sauce, mirin and sesame oil and toss. Add salt and pepper to
balance taste.
RED HOT CHILI OIL VINAIGRETTE:
Bring oil to 140 degrees F, add red pepper flakes, stir and allow to steep
for 2 hours.
In a food processor or bowl with whisk combine garlic, soy sauce,
Worcestershire sauce, rice wine vinegar and sugar and begin to slowly add
chili oil until mixture is slightly thick.
Yield: approximately 1/4 cup to 1/3 cup chili oil.
Cut cucumbers into slices and lay around outside of plate and add barley to
center. Lay shrimp skewers across top of barley and using a ladle, drizzle
vinaigrette on top of plated items.
See also:
Previous recipe Gingered Shrimp Appetizer
Next recipe Gingered Shrimp Salad
Or try one of these recipes:
Chinese Almond Jelly
Moist Blueberry Oatbran Muffins